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Heart-Healthy Beef Stroganoff

Calories are further reduced when using Riceland Long-Grain White Rice as opposed to buttered egg noodles and lower-cost sirloin rather than tenderloin.






Cook Time

3 hours 45 min.

Product used:

Long-Grain White




1 pound boneless sirloin, cut across the grain into thin strips of about 2 inches

1/4 cup low-sodium soy sauce

2 - 4 Tablespoons Rice Brain oil or canola oil

1 large yellow onion, quarters and coarsely chopped

1 garlic clove, minced

8 ounces sliced baby Portobello mushrooms

4 ounces whole baby Portobello mushrooms, stems removed

2 teaspoons hot water

1/4 cup tomato paste (I prefer a double concentrate which comes in a tube.)

1 teaspoon ground dry mustard

3 teaspoons Wondra

1/4 teaspoon ground oregano

1/2 teaspoon crushed thyme leaves

3 - 4 cups unsalted beef stock

1 teaspoon coarsely cracked black pepper

1 teaspoon kosher salt

1/2 cup thoroughly drained nonfat Greek yogurt (labneh)

Salt and pepper to taste

Flat-leaf parsley, as garnish

3 cups cooked Riceland Extra Long-Grain Rice


  1. In a medium bowl, combine sirloin strips with soy sauce and stir until meat is coated; cover with plastic wrap and set aside for at least 15 minutes or up to 2 hours.
  2. In a large cast-iron Dutch oven, heat 1 - 2 tablespoons oil over medium heat. Add chopped onions and saute until softened.
  3. Add minced garlic to sauteed onion, stirring 1-2 minutes over medium heat.
  4. Remove onion and garlic to a bowl; set aside. Wipe Dutch oven clean and return to heat.
  5. Drain sirloin and pat dry, discarding soy sauce. Heat 2 tablespoons Riceland Rice Bran oil in Dutch oven over medium-high heat.
  6. Place sirloin pieces in Dutch oven in a single layer and brown on all sides. Do not crown the pan or the steak will stew rather than brown. It may take a couple of batches to do this,
  7. While sirloin is browning, place sliced mushrooms in a microwaveable dish and cover with plastic wrap. Microwave on HIGH, 4-5 minutes. Drain liquid; add to bowl with onions.
  8. In the Dutch oven, add onions and mushrooms to sirloin strips and begin to brown.
  9. Preheat oven to 325 F. degrees.
  10. In a small bowl, mix together hot water, tomato paste, dry mustard, Wondra, oregano and thyme leaves until a paste is formed.
  11. Add 3 cups beef stock to Dutch oven with sirloin and onions. Heat thoroughly and slowly whisk in tomato paste mixture until well combined.
  12. Stir in coarsely cracked black pepper, kosher salt and whole, stemmed baby portabellas. Place Dutch oven in oven, uncovered and cook, stirring occasionally for approximately 3 hours until the steak is very tender. Add additional beef stock or water as needed.
  13. Reduce heat and stir in yogurt during the last 10 minutes of cooking time. Do not allow to boil
  14. Check seasonings. Serve over rice and garnish with chopped flat-leaf parsley.

by The Women Bloggers/Riceland Blogger Debbie Arnold of